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酸面团中酵母菌的筛选及其在全麦馒头制作中的应用

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为充分挖掘酸面团中优良酵母菌菌种,缓解酸面团因微生物复杂而导致馒头品质不一的问题.以自然发酵的酸面团为研究对象,对酸面团中的酵母菌进行初步筛选及发酵特性研究,并将获取的优良酵母菌应用于全麦馒头的制作.结果发现酸面团中有 5 株(S1、S2、S3、S4、S5)酵母菌菌株,选出特征明显的S1、S2、S5 株菌株进行酵母菌产酒精、繁殖能力及发酵能力研究,分析发现S2 和S5 产酒精能力最强、S1 和S5繁殖能力最强、S2 和S5 发酵能力最强.通过对 3 株酵母菌的形态特征及发酵特性的综合评价,确定S5 为酸面团中的优势酵母菌.将筛选的优势菌S5与安琪酵母分别添加到全麦面团中,并对 2 种馒头的外表性质进行测定与感官评定,确定S5发酵的全麦馒头的口感和风味优于安琪酵母全麦馒头.由此可知,S5 优势酵母菌对全麦馒头风味物质的积累有显著作用,以期为全麦馒头的品质改良提供有价值的菌种资源和技术参考.
Screening of Yeast in Sourdough and Its Application in Making Whole Wheat Steamed Bread
In order to fully tap the excellent yeast strains in sourdough and alleviated the problem of different steamed bread quality caused by complex microorganisms in sourdough,the yeasts in naturally fermented sourdough were screened and the fermentation characteristics were studied.The excellent yeasts obtained were applied to the production of whole wheat steamed bread.The results showed that there were 5 yeast strains(S1,S2,S3,S4,S5)in the sourdough,S2 and S5 had the strongest ethanol production ability,S1 and S5 had the strongest reproduction ability,and S2 and S5 had the strongest fermentation ability.S5 was the dominant yeast in sourdough by comprehensive evaluation of morphological characteristics and fermentation characteristics of three yeast strains.S5 and Angel's yeast were added to whole wheat dough,and measured the appearance properties and sensory evaluation of the two kinds of steamed bread.The taste and flavor of S5 fermented whole wheat steamed bread were better than Angel yeast.It can be concluded that S5 dominant yeast plays a significant role in the accumulation of flavor substances in whole wheat steamed bread,which provided valuable strain resources and technical reference for the quality improvement of whole wheat steamed bread.

sour doughyeastscreeningfermentation characteristicswhole wheat steamed bread

姜秀杰、曹禛禛、吴睿喆、邵海益、马鑫悦、魏春红、迟晓星、张东杰

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黑龙江八一农垦大学食品学院,大庆 163319

黑龙江八一农垦大学国家杂粮工程技术研究中心

黑龙江省农产品加工与质量安全重点实验室

酸面团 酵母菌 筛选 发酵特性 全麦馒头

黑龙江省"百千万"工程科技重大专项黑龙江省博士后资助经费项目学成、引进人才科研启动基金黑龙江省杂粮生产与加工优势特色学科建设项目黑龙江八一农垦大学"三纵"基础培育项目省级大学生创新创业训练计划(2023)

2021ZX12B06LBH-Z23241XYB2022102022-78ZRCPY202122S202310223070

2024

10.3969/j.issn.1002-2090.2024.03.010

黑龙江八一农垦大学学报
黑龙江八一农垦大学

黑龙江八一农垦大学学报

影响因子：0.888
ISSN：1002-2090
年,卷(期)：2024.36(3)
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